How To Make Smoky Split Chickpea/Chana Dal

Chana dal is also known as bengal gram dal. Dals are the staples in Indian meals. It is very inexpensive and easy to cook once you get the hands on.

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Split chick pea dal

Dals is a easy way of infusing proteins, fiber and body building nutrients in vegetarian/vegan diets.

Cooking time 40 minutes   Easy Vegan  Gluten Free  Serves 6

Ingredients:

  • 1 cup split chickpea/chana dal
  • 1 medium tomato
  • 1 tsp salt
  • 1/4 tsp ground turmeric
  • 2 pc dried red chilies/cayenne
  • 1 tbsp coriander seeds
  • 1 tbsp cumin seeds
  • 1 tbsp oil/ghee optional
  • 2 tbsp finely chopped cilantro
  •  How to prepare:

1. Place the split chickpea in medium size sauce pan. Wash them thoroughly  3 or 4 times till water runs clear.  Add 4 cup water to the pan and let it boil over medium high heat. Scoop out and discard any foam as the peas come to a boil.

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Discard foam on top

2. Let the dal cook for 20 minutes  till it is tender to touch. Add salt.

3. Heat a skillet over a medium high heat. Add oil to the skillet. Add red chilies, coriander and cumin. Toast the spices shaking the skillet every few seconds, until the chilies are blacken and smell smoky hot and the seeds turn reddish brown and smell incredibly aromatic for 1 to 2 minutes.

 

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Roast spices

4. Transfer the spice mixture to a blender add tomato. Make it a puree to a smooth brown paste

IMG_447889780

5. Add the tomato and spice mixture to the cooked peas. Increase the heat to medium high heat and let dal boil vigorously uncovered, stirring occasionally until the smoky flavors mingle and sauce thickens . It can take up to 10 minutes or more.

6. Garnish with chopped cilantro. Serve with roti or rice it equally taste good.

Split chick peas can be cooked in different ways. Some of the varieties include split chick pea with coconut chutney , Healthy vegan puda/pancakes , Khandvi dahiwadi chick pea flour rolls to name a few.

Tips:

The yellow split peas that are available here is different from the ones in India. The ones in India are from a variety of garbanzo beans that have a dark brown skin. When a skin is removed and the grain split in half is called split chickpea chana dal.

I usually try to soak before cooking at least for an hour or two. So it speeds up the process while cooking.

It is Yummm and honestly healthy!

Enjoy!

How To Make Split Mung Dal Spicy – Tadka Dal

Indian legumes/lentils are best source of plant protein for vegans/vegetarians.  This staple dish from India is easy to make with little planning.

It is not only satisfying but heart healthy and very low in glycemic index. I am sure you will enjoy this recipe as I do.

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Split Mung dal Tadka

Ingredients:

  • 1 cup split mung Dal
  • 3 cup water
  • 1/2 tsp cumin seeds
  • 1 tbsp coriander-cumin powder
  • 1/2 tsp turmeric
  • 1/4 tsp hing asafetida
  • 2 tbsp  canola oil or ghee/unsalted butter
  • 1 medium tomato chopped finely
  • 1 medium onion chopped
  • 3 cloves garlic
  • 1 chili seeded /diced
  • 1 tsp salt to taste
  • 1/2 tsp lemon juice
  • 1 small piece of ginger crushed/chopped
  • Few curry leaves optional
  • Few red whole chili
  • 1 tsp cumin
  • chopped cilantro to garnish

How to prepare:

1. Wash Dal thoroughly three or four times till the water, upon rinsing the dal remains clear. Soak the Dal for an hour.
2. Add water to the Dal and bring to a boil over high heat. Lower the heat and let it cook
for 10-15 minutes.
3. In a separate pan heat the oil over medium high heat. Add cumin seeds, add onion and garlic,tomatoes and all the spices.
4. Saute it for couple of  minutes s. Add salt and lemon juice. Let it cook for another 4-5 minutes until the flavors mingle and sauce thickens.
Garnish it with cilantro. Enjoy dal over the a bed of steamed rice. Dals can be great as a soup with a wedges of  flat bread.

Tips:

Dal is sometimes made with whole beans or lentils, or dried peas  popularly known as legumes.  The texture  of dal can be adjusted to your preference, and made quite thin and soupy or very thick like almost pate’  spread.

Basic spices makes any lentil and legumes taste it very good. It provides nutrition quick fix , easy to make and
plus it provides complex carbohydrates. Enjoy! Feel free to let me know How Your dal turnout!

Silken Tofu pudding

 

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Silken Tofu Pudding

I love my Indian rice pudding which is made with cow’s milk. I was in impression that pudding without the cow’s milk will be no pudding at all.

To my surprise  when my friend Debbie served  me with silken tofu pudding I could not believe that it is vegan pudding! It is extremely simple to make.

Prep time :10 minutes        Serves :3      Very easy     Vegan    Gluten Free

Ingredients:

  • 1 Block firm or extra firm silken tofu
  • 1/4 cup lemon juice
  • 1/2 cup sugar /Agave nectar/maple syrup
  • 1/8 tsp of turmeric for color
  • 1/2 cup mixed berries

How to prepare:

1. Drain the water from tofu.

2. Blend in food processor silken tofu, lemon juice, sugar and turmeric till smooth. Serve in individual dishes and chill in refrigerator for two hours.

3. Garnish with berries.

Is this real ? Velvety smooth taste of pudding? Try it and Let me know in your comments!

Split Chick Pea With Coconut Chutney

Split Chick pea with coconut chutney

Originally this recipe is from south India. This chutney is popular with dosa, idli and mendu vada and many more dishes. In South India  where coconut is very easily available and very refreshing to taste.

I am huge fan of this special chutney because it incorporates fiber, nutrition and protein. It has all the key ingredients to make this perfect healthy recipe!

 Prep time : 15 minutes       Serves :4         Very easy    Vegan,  Gluten free

Ingredients:

1/2 cup channa dal or ready roasted channa dal /Dalia
1 cup grated coconut
1 teaspoon salt
1 fresh piece ginger
1 fresh chili
1 teaspoon fresh lemon juice
1 small bunch cilantro leaves
1 teaspoon cumin seeds

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split chickpea/coconut chutney

  • For tempering;
  • 1/2 tsp. udad dal
  • 1/2 mustard seeds
  • 1 tsp. oil for garnish
  • Red whole chili optional
  • Few curry leaves

How to make:

1.Roast dal over medium heat for about 4 minutes till golden brown. Add 2 cup water. Soak for 2 hours.

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Roasting channa dal

2. Mix the entire ingredient in a blender. Add water if needed. Blend it for 3 to 4 minutes. Transfer into a bowl.

 For Tempering:

  1.  Heat the oil in a small pan. Add mustard seeds and urad dal in hot oil. It will start to pop up. Add chili and curry leaves.(optional)
  2. Garnish the mixture with hot oil.
  3. Enjoy with your dosa and Idli!
  4. How do you like the taste? Let me know in your comments!

Tomato Soup

Tomato Soup

I love tomato soup specially when it is cold outside. This soup is the most basic and comfort food for me all the time.

Unfortunately most soup are made with heavy cream and oil. Here I am sharing this recipe which is vegan and heart healthy for sure.

Prep time 20 minutes:   Four serving:   Very easy vegan

Ingredients:

  • 3 Medium tomatoes
  • 1 Small onion
  • 1 Small potato
  • 2 Carrots
  • ¼ Slice of cabbage
  • 1 tsp. Sugar
  • 1 tsp. Salt
  • 1 Small piece of ginger
  • 1 tsp. Cumin
  • 1 tsp. oat
  • Crushed black pepper for garnish

For tempering:

  • 1 tsp. oil
  • 1 tsp. cumin seeds
  • ¼ tsp. asafetida
  • Chopped cilantro leaves
  • Few curry leaves optional

How to prepare:

  1. Combine all the ingredients in a heavy-duty blender like Vita Mix so it blends evenly. No need to strain. By blending it evenly it keeps the fiber and nutrients intake.
  2. Pour the liquid in a medium pot. Heat the soup for ten minutes till it bubbles and simmer for 5 minutes on a low heat.
  3.  For Tempering:
  4. Heat the oil in a small pan. Add cumin seeds; once it sizzles add curry leaves and asafetida. Garnish with oil and cilantro leaves. Enjoy it with your favorite sandwich!

Sugar Free Date Rolls

 

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Date Bars

Yummy Sugar Free Date Rolls

It is always a challenge to eat well-balanced snacks all the time.  This snack provides a great way to incorporate fiber high in protein and it is sugar-free.

Variations can be numerous and good thing about this recipe that you can never go wrong!

Ingredients: 

  • 1 cup pitted dates
  • 1 cup mixed nut finely chopped unsalted
  • 1 cup shredded unsweetened coconut

How to prepare:

1. Place dates in a heavy-duty pan on a medium heat let dates melt.  Dates will turn like soft paste. OR this step can be done in food processor.

2. Chop nuts finely in food processor. Add dates and coconut flakes.

3. For variations chocolate chips, cranberries, raisins, peanut butter can be added according to your choice. Almond and cashew butter is also a good choice!

4. Transfer the mixture to a large bowl.  Take teaspoon dough into hands and roll them into balls or logs.  Roll them into flaky coconuts.  Store in an airtight container in the refrigerator.

 

Enjoy as treat guilt free or as dessert!  This can be done in advance and it stays fresh for upto two weeks in airtight container.

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coconut flakes on date roll

 

Rose Flavored Chia Drink/Falooda

 

Rose Flavor Chia Drink

Rose Flavor Chia Drink

Falooda Drink

Rose Flavored Chia Drink

Serves 1

Ingredients:

  • 1 tsp. chia seeds
  • 3 tbsp. water to soak chia seeds
  • 3 chopped fresh strawberries
  • 1 tsp. rose syrup
  • 3 tsp. rose water
  • 1-cup milk soy/almond/hemp
  • Ice cubes
  • Ice cream of your choice

How to prepare:

  1. Soak chia seeds in warm water for over night in a tall glass or jar.
  2. Add rose water and rose syrup and chopped fresh strawberries.
  3. Add milk of your choice. Stir well.
  4. Garnish with ice and strawberries.
  5. Vanilla ice cream is one of my favorite that complements this drink.
  6. Falooda Sev is often used with this drink.
  7. I added strawberry puree instead of rose syrup so no artificial color and sugar and it tasted great.
  8. Enjoy as drink or as dessert drink.

 

Feel free to share your opinion in comments!

 

Cauliflower, potatoes, peas Curry/ subji

Quick and Easy vegan Cauliflower, potatoes Curry/Subji

This  Indian traditional  recipe is full of fiber and infused with cumin, turmeric and chili flavors.

Ingredients: 

  • 2 cup washed and cut cauliflower florets small
  • 1 cup washed and cut potatoes cubes
  • 1/2 cup frozen peas thawed
  • 1/2 cup washed and cut tomatoes
  • salt to taste
  • 2 tsp vegetable oil
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1/4 tsp turmeric
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 1 tsp garam masala optional
  • 2 pc cinnamon sticks optional
  • 2-3 cloves optional
  • cilantro to garnish
cauliflower,peas and potatoes in a wok
  • How to prepare
    1. In a microwave boil cut cubed potatoes for 2-3 minutes with little water. Set aside.
    2. In a wok on medium heat  add oil.  Add cinnamon sticks,cloves, mustard  and cumin seeds.
    3. Once it sizzles add cauliflower and stir.
    4. Drain water, add potatoes, peas and stir gently upside down.
    5. Add salt, turmeric, chili flakes , coriander and cumin powder.  If you prefer more heat sprinkle garam masala sparingly. Stir  gently making sure spice and vegetables blends evenly.  Cover and let it simmer for 2-3 minutes.
    6. Add tomatoes or fold in tomatoes,
    7. Add cut tomatoes stir and cover. Let it simmer for 3-4 minutes.
    8. Garnish with cilantro. Serve with rice various dals or rotis.

Enjoy the flavor! How did you like the dish let me know in your comments!

Keeping a Clean and Organized Refrigrator/Freezer At Home

Clean and organized refrigrator is fresh and healthy and makes you a better homemaker and will be very inspiring to make you a better and prepared chef. Try these pointers to make you a pro in kitchen!
messy refrigrator
A clean and organized refrigerator is fresh, inviting and very functional.  It is the starting point for new recipes and new chefs.

Dangers of a messy fridge

A refrigerator/freezer is meant to keep food fresh, safe and tasty.  But the danger of improper food storage is very high.  Did you know refrigerator/freezer is the biggest breeding ground of bacteria in your house?  Food-borne illness and food poisoning is the result of improper storage.  So a good rule of thumb is to do a quick clean of the refrigerator once a week, and a more detailed cleaning once in a month.

Keeping food for too long

We live in a time of convenience.  The refrigerator/freezer is definitely there for our convenience, but we begin to sacrifice  the integrity and nutritional value of food by storing it in the refrigerator for too long.  This is true of both raw and cooked food.  In most houses, the refrigerator/freezer gets over crowded by plastic containers filled with home cooked meals, frozen veggies and ready made meals. Dressing, sauces of different kinds, and lot of containers of leftovers are kept in the hope that we will use it some day. And when we finally do, we end up in feeding ourselves with not-so-fresh meals.

So what can we do to be better?  The MOTTO of the refrigerator should be:

  • If you are in doubt, toss the item.  Chances are you will never use it.
  • Before going grocery shopping, check at a glance that you are not buying an item you already have.
  • It is a good idea to allot five to ten minutes of your time to glance through your fridge once a week to toss out moldy or expired items.
  • Try going grocery shopping one day later than planned – you’ll find that you end up using up a lot of stuff you have in the house and waste less.
  • Keep a marker handy so that you can date all home-cooked meals that you store in the freezer!  The general rule of thumb is to try to use frozen meals within one month, otherwise it lose its taste.
  • Anything in the freezer that has formed ice crystals means it’s not fresh. Toss it out. NO good.

How to clean your refrigerator/freezer

  • Make a solution of lemon juice or baking soda diluted with water to wipe down all shelves and drawers.
  • To prevent foul smells, first clean out the refrigerator, make sure onion and garlic is covered completely. Take out some coffee granules out in a shallow container and place it on each shelf.  Baking soda also works as well.

Peppermint Bark

 

Peppermint bark is fun and easy to make it at home with the fraction of coast.

It gives a refreshing flavor of mint, not to heavy sugary taste and almond gives a healthy attribute to this home made candy.

Ingredients:

  • 6 candy canes
  • 2 special dark Hershey’s chocolate
  • 1/2 cup silvered almonds or Pistachio

How to Make:

1. Melt the chocolate in microwave oven for 30 seconds. Stir.

2. Repeat the steps if choclate is not melted.

3. Crush all the  candycanes.

4. Add few almonds and crushed powder of candycanes in melted choclate.

5. Layer it thin on wax paper.

6. Garnish choclate with pieces of candycanes and silvered almonds.

7. Let it cool. Brake it into pieces. Store in a clear container.

Enjoy!